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Dessert

Chocolate Mould

A chilled chocolate dessert made with milk, chocolate, gelatine, sugar, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Mould

Ingredients

Directions

Make the mixture

  1. Boil the milk and chocolate together.

  2. Beat the egg yolks and add the milk and chocolate mixture to them.

  3. Melt the gelatine in a little more milk and mix all the ingredients together.

Set and serve

  1. Stir until nearly cold, then pour into a mould.

  2. Once set, turn out and serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the mixture as it cools, giving the chocolate mould its firm shape.
Egg yolks
Enrich the mixture and help thicken it, adding richness and a smooth texture.
Chocolate
Provides the main flavour and colour of the mould.
Milk
Forms the liquid base, adding body and softness to the set mould.
Sugar
Adds sweetness to balance the chocolate.

The step that matters

Stir until nearly cold, then pour into a mould.. Gelatine begins to thicken as the mixture cools. Stirring until nearly cold keeps the chocolate evenly blended, and pouring too early, while still hot, delays setting and can leave the mould soft or uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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